Chinese Food
Margarita (butter version)
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Marguerite, who made a corn oil version last time, didn't feel so fragrant. She made a butter version when the temperature picked up a little. It's really super fragrant. The smell of egg yolk was all set off.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. If the temperature is relatively low, you can put a pot of 40 ℃ warm water under the pot. It's good for two or three minutes.
Step2:After the butter is fluffy, add sugar powder and salt. Stir it with an electric eggbeater. Mix well.
Step3:Until it's bulky, pale and feathery.
Step4:Sift the yolks. Add the butter.
Step5:Whisk the yolk and butter together. Mix well.
Step6:Sift in the low flour and cornstarch. Stir well with a scraper.
Step7:The scraper can be turned into this state. Don't worry. Next, knead it by hand. The temperature of the hand can make the butter soft.
Step8:Knead into a smooth dough. Cover with plastic wrap and refrigerate for half an hour. Easy to set.
Step9:After cold storage, divide the dough into small parts. The size is determined by yourself.
Step10:Press the pattern with your thumb on the round dough. Preheat the oven at 190 ℃ for 5 minutes.
Step11:Put it in the middle layer of the oven. The furnace is 180 ° for 15 minutes. It can also be heated up and down.
Step12:Cool and seal.
Cooking tips:There are skills in making delicious dishes.
